Cheese Manicotti Florentine
16 manicotti noodles
1 lb. ricotta cheese - or cottage cheese
1/2 lb. mozzarella cheese
1 C. parmesan cheese
2 eggs - beaten
1 T. chopped parsley
1/2 t. salt
1/4 t. pepper
1/8 t. nutmeg
2 C. spaghetti sauce
1 small onion
1/2 lb. mushrooms
1/2 lb. spinach
Sautee chopped onions and mushrooms until tender. Steam chopped spinach until
wilted (or use thawed frozen spinach).
Combine ricotta, mozzarella, 3/4 cup of the Parmesan, eggs,
parsley, spices. Add spinach and 3/4 of saute to mixture.
Fill uncooked manicotti shells; place filled shells in a
single layer in a greased 13x9 baking pan. Add remaining saute to spaghetti
sauce. Cover manicotti with sauce.
Sprinkle with remaining Parmesan. Bake at 350° F. for 35
minutes.
